06/18/2019
Milky white or light yellow in appearance, with a few black and yellow dots in the middle. Its granularity ranges approximately from 40 to 120 meshes. It has unique konjac smell. Processing procedures: first to peel and clean fresh konjac tubers, and slice them into strips or chips; then dehydrate the konjac strips and chips with baking equipments; finally smsh and grind the dried konjac strips and chips with special processing machines, get rid of impurities like starch and fibers to get konjac fine powder.
|
Specification |
Konjac Fine Powder |
||||
|
Item No |
T-22 |
T-18 |
T-15 |
Y-13 |
Y-10 |
|
Particle Size |
40-120 |
40-120 |
40-120 |
40-120 |
40-120 |
|
Glucomannan(%) |
≥70 |
≥68 |
≥65 |
≥63 |
≥60 |
|
Viscosity(mPa.s) |
≥22000 |
≥18000 |
≥15000 |
≥13000 |
≥10000 |
|
Transparency (%) |
|
|
|
|
|
|
Moisture (%) |
≤13 |
≤13 |
≤13 |
≤13 |
≤13 |
|
Ash(%) |
≤4.5 |
≤4.5 |
≤4.5 |
≤4.5 |
≤4.5 |
|
Pb(mg/kg) |
≤1.0 |
≤1.0 |
≤1.0 |
≤1.0 |
≤1.0 |
|
As(mg/kg) |
≤3.0 |
≤3.0 |
≤3.0 |
≤3.0 |
≤3.0 |
|
SO2(g/kg) |
≤2.0 |
≤2.0 |
≤2.0 |
≤2.0 |
≤2.0 |
|
PH |
5.0-7.0 |
5.0-7.0 |
5.0-7.0 |
5.0-7.0 |
5.0-7.0 |
|
Total Plate Count (cfu/g) |
≤10000 |
≤10000 |
≤10000 |
≤10000 |
≤10000 |
|
Yeast&Mold(cfu/g) |
≤100 |
≤100 |
≤100 |
≤100 |
≤100 |
